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Japanese Dry Curry

Japanese Dry Curry

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Enjoy the unforgettable flavour of Japanese curry without all the sauce using this Japanese dry curry recipe. Dry curry retains the rich taste of regular curry, but serves it up in a more solid form, making it more versatile as an ingredient in more complex dishes. Serve as a main dish with a fried egg, mixed together with fried rice to fill a bento, or even as a filling for a tasty sandwich or roll.

Ingredients

• 200g of minced beef or pork
• 2 cloves of garlic
• 4 tablespoons of 
chuno sauce
• 2 eggs
• 
fukujinzuke pickled radish

for curry sauce:
• 
1 pack of japanese curry
• 1 onion
• 1 potato
• 1 carrot

How To Prepare

  1. Drizzle a little vegetable oil in a frying pan over medium heat and add crushed garlic, sliced onions and the mince meat. Stir-fry until the meat is fully cooked and the juices run clear.

  2. Add the curry sauce and chuno sauce to the pan. Mix well and stir-fry for a further 30 seconds.

  3. Cook two eggs in a separate pan without turning them over and leave the yolk slightly runny.

  4. Put your cooked Japanese rice on a plate and then add the dry curry sauce on top. Place the fried egg on top of that and serve immediately with a side portion of fukujinzuke.

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